PreprintArticleVersion 1Preserved in Portico This version is not peer-reviewed
A Simplified and Environmental Friendly Processing Procedure for Preserving Gastrodia elata with No Significant Change on the Contents of Gastrodin Derivatives and Anti-Oxidation Activity
Version 1
: Received: 2 July 2023 / Approved: 3 July 2023 / Online: 3 July 2023 (08:31:59 CEST)
How to cite:
Liu, Y.; Wang, A.; Li, W.; Chen, C.; Wu, D.; Zou, L.; Chen, J.; Vong, C.T.; Du, L. A Simplified and Environmental Friendly Processing Procedure for Preserving Gastrodia elata with No Significant Change on the Contents of Gastrodin Derivatives and Anti-Oxidation Activity. Preprints2023, 2023070021. https://doi.org/10.20944/preprints202307.0021.v1
Liu, Y.; Wang, A.; Li, W.; Chen, C.; Wu, D.; Zou, L.; Chen, J.; Vong, C.T.; Du, L. A Simplified and Environmental Friendly Processing Procedure for Preserving Gastrodia elata with No Significant Change on the Contents of Gastrodin Derivatives and Anti-Oxidation Activity. Preprints 2023, 2023070021. https://doi.org/10.20944/preprints202307.0021.v1
Liu, Y.; Wang, A.; Li, W.; Chen, C.; Wu, D.; Zou, L.; Chen, J.; Vong, C.T.; Du, L. A Simplified and Environmental Friendly Processing Procedure for Preserving Gastrodia elata with No Significant Change on the Contents of Gastrodin Derivatives and Anti-Oxidation Activity. Preprints2023, 2023070021. https://doi.org/10.20944/preprints202307.0021.v1
APA Style
Liu, Y., Wang, A., Li, W., Chen, C., Wu, D., Zou, L., Chen, J., Vong, C.T., & Du, L. (2023). A Simplified and Environmental Friendly Processing Procedure for Preserving Gastrodia elata with No Significant Change on the Contents of Gastrodin Derivatives and Anti-Oxidation Activity. Preprints. https://doi.org/10.20944/preprints202307.0021.v1
Chicago/Turabian Style
Liu, Y., Chi Teng Vong and Leilei Du. 2023 "A Simplified and Environmental Friendly Processing Procedure for Preserving Gastrodia elata with No Significant Change on the Contents of Gastrodin Derivatives and Anti-Oxidation Activity" Preprints. https://doi.org/10.20944/preprints202307.0021.v1
Abstract
Gastrodia elata Bl., one of the well-known edible plants in China, belongs to the family of Orchidaceae. In recent years, the consumption rate of this plant as food supplements or health products is gradually rising in China. However, the traditional industrialization processing procedures (TP) for this plant was found to be too complicated and not friendly to the environment with time and energy consuming. Hence, we investigated whether the processing procedures could be simplified without affecting its overall chemical profile and anti-oxidation activity. In this experiment, a new processing procedure (NP) was designed for processing this plant, and the chemical compositions of the extract for Gastrodia elata produced by two different processing procedures were identified by UPLC-Q-TOF/MS. It was found that phenols and parisins were the most abundant chemical components for this extract. Among all the identified components, the contents of gastrodin and its citric acid derivatives were obviously higher than that of other components. Therefore, the contents of six gastrodin derivatives and ethanol soluble extract rate for Gastrodia elata produced by two different processing procedures, traditional and newly designed processing procedures, were further comparatively investigated for the validation of the applicability. The DPPH radical scavenging activities of the extract from Gastrodia elata produced by two different processing procedures were also investigated. The results demonstrated that the contents of gastrodin and p-hydroxybenzyl alcohol in all samples were slightly decreased in NP samples compared with that of TP samples (except batches of S3 and S6 samples), but no significant difference was observed between these two groups (p = 0.8273 for gastrodin and p= 0.2320 for p-hydroxybenzyl alcohol). Additionally, the total contents of parisins were also in a decreased trend in NP samples but with no significant difference when comparing with that in TP samples (p = 0.1721). The results for ethanol soluble extract rate also had the same situation (p = 0.1094). Taken together, it was suggested that the chemical profiles and contents of gastrodin derivatives and ethanol soluble extract rate for NP samples was not significant different to that of TP samples. The DPPH radical scavenging activity of the extract of Gastrodia elata produced with NP method was not significant different from that of TP samples. As a result, the industrial processing procedures for the preservation of this material plant could be simplified to a more time and energy saving procedure without changing the quality of the products, which is also consistent with the concept of green and sustainable industrial production.
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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